Recipes

Napa Cabbage, Corn and Endamame Salad

DATE: Tuesday, July 28th, 2009

Ingredients

Dressing:

1. 2 tbsp (25 mL) each rice vinegar, soy sauce and vegetable oil
2. 1 tbsp (15 mL) minced gingerroot
3. 1 tsp (5 mL) wasabi paste
4. 1/4 tsp (1 mL) each salt and pepper  

Salad:      

1. 1 package (1 lb/454 g) frozen edamame (soybeans in pods)
2. 4 cups (1 L) shredded Ontario Napa Cabbage
3. 2 cups (500 mL) cooked Ontario Sweet Corn (about 4 cobs)
4. 2 Ontario Carrots, grated
5. 4 Ontario Green Onions, chopped

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4

Preparation

Dressing:

1. In small bowl, whisk together vinegar, soy sauce, oil, ginger, wasabi, salt and pepper.  Set aside.

Salad:

1. Cook frozen edamame according to package directions. 
2. Drain and rinse with cold water; remove soybeans from pods to make about 1-1/2 cups (375 mL) beans.
3. In large salad bowl, combine edamame, cabbage, corn, carrots and green onions; toss with dressing. 
4. Serve immediately.

Tip: If making ahead, toss all ingredients except cabbage. Cover and refrigerate until serving time, then add cabbage and toss again.